Bring 2 cups of water to a boil in a small sauce pan, add 2 pitted fresh dates, remove the pan from the heat and let the dates soften for about 2 minutes, then remove the dates from the pan and set aside

Heat a non-stick frying pan with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil

Finely mince 2 cloves of garlic and add them to the pan with the oil, stir and cook for about 30 seconds, then add 2 cups of tightly packed spinach, mix together with the garlic and place a lid on top, after about 2 minutes, remove the lid, mix the spinach and add to a sieve

Using a wooden spoon, remove all the excess liquid from the spinach by pushing down on the spinach, then add the spinach mixture to a cutting board, finely mince it and add it to a bowl

Finely dice the soften dates and add them to the bowl with the spinach

Add 1 organic egg to the bowl, ½ cup of freshly grated Manchego cheese, season with sea salt, freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge

To make the pasta dough, add ½ cup all-purpose flour to a bowl, make a well in the middle, crack 1 organic egg in the well, add a ¼ teaspoon of sea salt and 1 tablespoon of extra virgin Spanish olive oil, start by beating the egg first and then mix everything together until you form a dough, knead the dough inside of the bowl for about 1-2 minutes

Add some flour to a flat surface, using a roller, roll out your dough, you want a thickness of about 1/16 of an inch

Fill a large stock pot half way with water, add 1 tablespoon of extra virgin Spanish olive oil, season it with some sea salt and heat it with a high heat

Using a standard glass, push down on the pasta dough, twist the glass, and you should end up with a perfect circle, continue to do this until you have 10 circles of pasta dough

Add about ½ a tablespoon of the spinach filling to each circular dough, fold each one in half, pinch down the outer edges, and with a fork, pierce the outer edges to ensure the ravioli is well sealed

Once your water is boiling, gently add the raviolis to the water and boil for about 4 minutes, then remove with a slotted spoon and transfer to a plate

Evenly distribute the raviolis onto 2 plates, drizzle the raviolis with some extra virgin Spanish olive oil, season with some freshly cracked black pepper and top them off with some finely chopped fresh basil